Cheesy Dill Pickle Dip Recipe

Difficulty: Easy

• Servings: 6
• Nutrition Per Serving (1 of 6): Calories 321; Total Fat 33 g; Saturated Fat 13 g; Carbohydrates 4 g; Dietary Fiber 0 g; Sugar 2 g; Protein 3 g; Cholesterol 61 mg; Sodium 341 mg
• Total Time: 40 minutes (including cooling)
• Preparation Time: 10 minutes

Dill pickle flavors are everywhere on social media right now, and I'm totally on board. I love almost anything with dill pickles. This creamy, tangy dip is delightful serve leftovers as a sandwich spread or pile onto a baguette slice, top with cheese, and briefly broil for a tasty appetizer.

Ingredients

• One 8-ounce block cream cheese, softened to room temperature
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1/2 cup chopped dill pickle spears
• 2 tablespoons fresh dill, chopped, plus extra for garnish
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon kosher salt
• Freshly ground black pepper, to taste
• 2 cloves garlic, finely grated
• Butter crackers, for serving
• Crudit vegetables, for serving

Directions

1. Position the oven rack in the upper third of the oven and preheat to 350F. (Alternatively, prepare a grill for indirect heat by lighting one side and leaving the other unlit; heat to about 350F.)
2. In a large bowl, combine the cream cheese, sour cream, mayonnaise, chopped dill pickles, fresh dill, garlic powder, onion powder, kosher salt, freshly ground black pepper, and grated garlic; mix until smooth and well combined.
3. Transfer the mixture to a 1.5- to 2-quart casserole dish or a cast-iron skillet suitable for the grill.
4. Bake in the oven or cook over indirect heat on the grill for 2025 minutes, until heated through. Then preheat the broiler and broil until the top is golden and bubbly, about 1 minute.
5. Let the dip cool for 5 minutes, garnish with extra fresh dill, and serve with butter crackers and crudit vegetables.